Cold Kalamata Feta Moussaka
Recipe type: Vegetarian
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 6 portions
  • 3 large Yukon Gold potatoes, sliced into thin pieces
  • 2 large eggplants, sliced into ½-inch pieces
  • 6 beefsteak tomatoes, sliced into thin pieces
  • 1 jar OPA by Litehouse Kalamata Feta Dressing
  • 6 tsps Litehouse freeze-dried oregano
  • Olive oil
  • Salt
  • Pepper
  • Fresh oregano, for garnish
  1. Preheat oven to 425℉. Line a baking sheet with parchment paper, and drizzle it with 2 tablespoons of olive oil. Spread oil evenly. Cover with a single layer of eggplant slices, and bake for 15 minutes on one side. Add 2 tablespoons more oil to the sheet, turn slices over and cook an additional 12 minutes on the other side. Repeat until all eggplant is baked and golden-brown in parts.
  2. Lower oven temperature to 375℉.
  3. On a large baking sheet, layer eggplant slices, potato slices and tomato slices. Sprinkle with salt, 1 teaspoon of dried oregano, and 2 tablespoons of OPA by Litehouse Kalamata Feta Dressing. Repeat until you run out of vegetables.
  4. Mix 3 teaspoons dried oregano with 1 teaspoon of water, and let hydrate for a couple of minutes.
  5. On the last layer, pour ΒΌ cup of OPA by Litehouse Kalamata Feta dressing and 3 tablespoons olive oil. Sprinkle with rehydrated oregano, salt and pepper.
  6. Cover and bake at 375℉ for 45 minutes, until potatoes have cooked through (test with fork). Let cool for 4 hours, or overnight.
  7. Serve cold kalamata feta moussaka drizzled generously with more Kalamata Feta Dressing, and topped with fresh oregano.
You need to allow 4+ hours of cooling time for this recipe.
Recipe by Food Bloggers of Canada at